Home > Recipes > Arugula Salad with Fennel, Grapefruit and Avocado

Arugula Salad with Fennel, Grapefruit and Avocado

Name: Arugula Salad with Fennel, Grapefruit and Avocado
Prep time: 20 min
Total time: 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 medium fennel bulbÂ; 2 large ruby red grapefruits; Â¼ cup extra-virgin olive oil; Salt, to taste; Pepper, to taste; 4 cups arugula, washed and spun dry; 1 large avocado, skin and pit removed, sliced

A luscious and light Arugula Salad with Fennel, Grapefruit and Avocado makes a perfect side dish or main meal topped with chicken or shrimp. Simply slice and dice all the ingredients in a large bowl, then drizzle with olive oil and a splash of vinegar.

Rebecca Denton

Print Recipe

Makes: 6 servings
Prep Time: 20 minutes
Total Time: 20 minutes
Recipe Created By: Jodie Shield
Featured In: Illinois Farm Bureau Partners

Ingredients

1 medium fennel bulb
2 large ruby red grapefruits
¼ cup extra-virgin olive oil
Salt, to taste
Pepper, to taste
4 cups arugula, washed and spun dry
1 large avocado, skin and pit removed, sliced

Instructions

Cut off and discard the stalks of the fennel bulb, reserving some of the feathery fronds for garnishing. Slice off the tough root end and cut the bulb in half lengthwise. Dice bulb or slice into thin strips. Set aside.
Cut grapefruits in half and squeeze juice into a small bowl. Peel and discard grapefruit skin and cut fruit into segments, discarding the white pith. Set aside.
To the bowl of grapefruit juice, add the oil, salt and pepper. Whisk to combine.
Place arugula in a large bowl. Pour dressing over the top and toss to combine.
Divide arugula evenly between 6 serving plates or bowls. Arrange the fennel, grapefruit segments and avocado slices on top of each serving.
Finely chop the reserved fennel fronds and sprinkle them over each salad to garnish. Serve immediately.